유청 단백질의 모든 정보 [WPI, WPC] скачать в хорошем качестве

유청 단백질의 모든 정보 [WPI, WPC]

가장 대표적인 단백질 보충제인 유청단백질 WPI와 WPC를 완벽하게 파악할 수 있는 영상입니다. [00:00] 유청이란? [00:21] WPI, WPC의 흔한 오해 [01:31] WPC 제조과정 [02:06] WPI 제조과정 [03:02] WPC, WPI 성분비율 [03:17] 실제 유당 함량 [03:56] 식사 대용이 불가능한 이유 [04:17] 유청단백질의 품질 [05:34] 결론 [참고자료] ‣ WHEY - The waste-stream that became more valuable than the food product ‣ Use of Membrane Technologies in Dairy Industry: An Overview ‣ Steering protein and salt ad- and desorption by an electrical switch applied to polymer-coated electrodes ‣ Protein adsorption on ion exchange adsorbers: A comparison of a stoichiometric and non-stoichiometric modeling approach ‣ Use of Membrane Technologies in Dairy Industry: An Overview ‣ Selective Separation of the Major Whey Proteins Using Ion Exchange Membranes ‣ Microfiltration retentate co-product from whey protein isolate production - Composition, processing, applications and potential for value addition ‣ Reference Manual for U.S. Whey and Lactose Products ‣ 한국낙농육우협회: 우유이야기, 우유상식 ‣ Meal Protein Quality Score: A Novel Tool to Evaluate Protein Quantity and Quality of Meals ‣ Protein digestion and absorption: the influence of food processing ‣ Evolution and significance of amino acid scores for protein quality ‣ Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications ‣ Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS) ‣ Digestible indispensable amino acid score (DIAAS): 10 years on